Julie Clark
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Fried Mush
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What to do with leftover cornmeal mush? Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat.
Fried cornmeal mush is a classic breakfast for Midwesterners. My husband and I both grew up in Ohio. He grew up in the Southwest part of the state and I grew up in the Northeast part.
Over the past few years I’ve learned that just because we both grew up in Ohio, that doesn’t mean we had the same food traditions. Matt was crazy about this thing called “fried mush”. I wasn’t so sure…until I tasted a butter-fried, golden brown slice of cornmeal mush with a drizzle of 100% maple syrup. Life changed.
Have you ever tried this breakfast idea? Or do you have a unique topping? Leave a comment so we can try it!
Difference between Mush and Polenta
From what I understand, these recipes are very similar. Polenta tends to be used as a side dish and is often more savory, with cheese and spices added. Fried mush has traditionally been used more like a breakfast with a sweet topping. Both have corn meal as a base and both are delicious.
Fried Cornmeal Mush or Fried Polenta
You need to plan ahead if you’d like to make fried mush. You must start the day before by making cornmeal mush. This is like a thick porridge. Think traditional oatmeal…but with cornmeal instead of oats. (You can read all about how to make cornmeal mush here.)
Once you have that made, pour it into a 9×5 loaf pan that you’ve very lightly greased and allow it to cool to room temperature. Don’t be tempted to cover and refrigerate right away. The steam will be trapped in the pan and your “loaf” will end up like soup. Don’t ask me how I know this. 🙂
In order for the cornmeal mush to set up completely, that steam needs to escape, so let the pan cool completely, then cover it and place it in the refrigerator for at least 8 hours. I prefer to refrigerate it overnight so that the mixture is nice and firm.
How to Make Fried Mush
When you’re ready to make fried mush, turn the cornmeal loaf out onto a cutting board. I cut the loaf into about 10 slices, then cut those slices down the middle so that I end up with about 20 squares. I find that by cutting the loaf this way, the squares cook more quickly and hold together better.
Heat a skillet over medium heat and allow the butter to melt in it. Place the cornmeal slices on the hot skillet and allow the first side to get golden brown. This takes 3-4 minutes on our skillet, but watch closely since each stovetop and pan are different. You don’t want your fried mush to burn.
Once the first side is golden brown, then turn the slices and fry the other side. Add more butter to the skillet as needed if the cornmeal starts sticking.
What to Serve on Fried Mush
Cornmeal mush by itself can be rather bland. Some may like it that way, but I don’t care for it. Think of this like cornmeal pancakes. We think a drizzling of maple syrup is all this breakfast needs. You could also drizzle with honey, strawberry sauce, raspberry sauce or even sausage gravy. Sprinkle with coconut if you have it available. Yum!
Serve alongside bacon, fried eggs or sausage for a complete breakfast.
Fried Mush
What to do with leftover cornmeal mush? Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat.
Servings 20
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup milk
- 1/2 teaspoon salt to taste
- 3-4 tablespoons butter (for frying)
Instructions
- In a large saucepan, bring the water to a boil.
- In a small bowl, mix together the cornmeal, milk and salt.
- Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
- Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
- Pour this mixture into a lightly greased 9×5 loaf pan and allow it to cool to room temperature.
- Once the cornmeal has cooled, cover it with plastic wrap and place the pan in the refrigerator overnight or until the mixture has become firm (at least 8 hours).
- Remove the cornmeal loaf from the pan and slice it into 1/2″ to 1″ slices. (We usually slice the loaf into 10 slices, then cut those slices in half so they cook more quickly and make smaller pieces.)
- Heat the butter in a skillet over medium heat.
- Once the pan is hot, add the slices and fry for 3-4 minutes on each side until they are golden brown and heated through. Watch them closely so they don’t burn.
- Serve immediately with maple syrup or honey if desired.
Notes
The calories shown are based on the recipe being cut into 20 pieces, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 41mg | Vitamin A: 70IU | Calcium: 15mg | Iron: 0.2mg
Tools to Make This Old Fashioned Breakfast Recipe
- 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
- The Best Pancake Griddle: Get pancakes, fried mush and even potatoes done quickly on this non-stick pan.
My mom substituted some of the water with broth from a ham. Tiny bits of ham were also added or at least not strained from the juice. She cut hers thin, about 1/2 of your thickness, and fried til crispy. Topped it with butter and syrup. We are from the center of NW Ohio.
Grandma made us fried mush with sorghum syrup. Can’t find pre-made mush now, it was a long “loaf” that she cut squares off of.
My siblings and I liked syrup as a topping on fried mush BUT we loved grape jelly! We grew up in central Ohio.
I grew up with this, but my Gram would cook it in bacon grease in the cast iron skillet and then drizzle it with molasses. Served with a couple of slices of bacon and wash it down with a cold cup of milk.
Can this be frozen for future meals?
I keep seeing this as a midwestern or southern dish. Scrapple is cornmeal mush with sausage in it, which I know from Amish country in Pennsylvania.
Just made a loaf. My cautionary note is to be sure it is thick enough, or try adding gelatin or beaten egg in the cold liquid part.
This latest batch was too “loose”, but shaped into patties and cooked in our air fryer taste just fine.
My Grandma lived in Hannibal, Mo and always made this when we came to visit.It brings back some great times. It’s so good, I will be doing this soon!
I ate this with fried scrapple and maple syrup. This was a favorite growing up in northeastern Pennsylvania. I still make it when I can find scrapple here in Georgia (not that easy)
I use stone ground polenta. We have a mill that grinds daily.
I also use chicken broth instead of water. You might want to double recipe, it’s that good.
Have been making homemade for 60 years.
My mother served this with beef stew. A hearty combination for cold northern Illinois winters.
Can you dip these in flour and put them in a fryer? Every time I try to make them on the stove they never get crispy on the outside (I fry in butter).
Oh the wonderful, delicious memories of fried mush! Our family loved it with homemade apple butter as a topping. I must make this for my husband since he’s never had it. We both grew up in WVA.
i made this followed directions to the t.when i took it out it came right out but frying it went to mush
Can you make this same recipe using white cornmeal?
Our favorite local organic farm takes any tomatoes remaining at the end of the summer and turns them into delicious tomato jam. When this good cornmeal mush is topped with that jam . . . OMG! Fantastic!
I found this recipe and then lost it… But found it again! Whew! Just wanted to say that this brings back warm loving memories of my Dad and how he would make special things on “snow-days” for his kids while our Mama was off at work. Our family couldn’t afford many luxuries and relished anything besides the ordinary oatmeal breakfast. With five kids to feed, plus my dad, there just never seemed to be enough though. I grew up thinking, “When I grow up, I’m going to make a whole batch of corn meal mush, fry it up and eat… Read more »